| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Chili, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Turkey thighs |
| 1 |
c |
Boiling water |
| 28 |
oz |
Tomatoes with liquid |
| 2 |
|
Large onions; chopped |
| 3 |
|
Green peppers;seeded/chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
ts |
Chili powder; or more |
| 1 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Dried oregano |
|
|
Salt & fresh-ground pepper |
| 1/4 |
c |
Extra sharp shredded cheese; Cheddar, jack, optional |
INSTRUCTIONS
LIZ JONES VXRF36B
Put turkey thighs on a chopping board; slice meat away from the bones. Cut
meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure
cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over
moderate heat in its own melted fat (no added oil needed). Remove from
flame and stir boiling water into juices in pot. Pour liquid into a cup,
set aside until fat rises to surface. With a bulb-type baster, skim off and
discard surface fat. Return fat-skimmed liquid to pot. (Bones may be added
for flavor and removed before serving.) Add all remaining ingredients
except cheese. Cover, simmer over low heat until tender, about 1 hour in
conventional pot, or 20 minutes in pressure cooker. Uncover, continue to
simmer until most of the liquid evaporates and chili is thick. Spoon into
serving dish. Top with cheese. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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